Easy Pressure Cooker Vegetable Kurma
"A simple South Indian style vegetable kurma recipe without any onion or garlic – a perfect side for roti, pulav, and biryani varieties!"
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Pressure Cooker Sambar with Masoor Dal
No onion no garlic
– ⅓ cup coconut – 3 green chilies – 5 mint leaves – 1 tsp cumin powder – 2 tsp coriander powder – 2- inch cinnamon bark refer notes – 2 green cardamom – 3 cloves – ¼ tsp fennel seeds – ¼ tsp black stone flower powder or a small piece of black stone flower – 2 tbsp roasted gram – ¼ tsp turmeric – 2 cups water divided Other ingredients – 2 tsp oil coconut oil preferably – 1 tsp cumin seeds – 2 dried bay leaves – 200 grams tomatoes chopped – 450 grams mixed vegetables I used ten green beans, two carrots, two potatoes, ¼ cup peas, and cauliflower – 1.5 tsp salt heaped or to taste – 2 tbsp cilantro finely chopped Measurement details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml.
You will need:
Simple & easy-to-follow
In a mixer jar, add all the ingredients given under “To grind.”
Grind it into a smooth paste by adding one cup of water and set the paste aside.
Prepare the kurma. Heat the pressure cooker or pressure pan and add the oil. When the oil is hot, add the cumin seeds and bay leaves. Let the cumin seeds sizzle and add the tomatoes.
Cook the tomatoes for 2 to 3 minutes, and then add the ground kurma masala and salt.
Rinse the mixer jar with one more cup of water and add it to the kurma.
Mix the ingredients well, and pressure cook the kurma for two whistles. Let the pressure subside naturally. When the pressure is all gone, open the pressure cooker and mix the kurma well. It's optional, but I always add one more tbsp of cilantro and bring it to one boil. That's it. Kurma is ready. Serve it with roti or pulav or dosa.